Vanilla and Chocolate Delight Recipe -
Vanilla and Chocolate Delight Recipe
  • READY IN 45 mins

Vanilla and Chocolate Delight

Recipe by  

"This makes a delicious dessert that is layers of pecans, cream cheese, and vanilla and chocolate pudding."

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Ingredients Edit and Save

Original recipe makes 1 - 9x13 inch pan Change Servings
  • PREP

    20 mins
  • COOK

    25 mins

    45 mins


  1. Preheat oven to 400 degrees F (200 degrees C). In a medium mixing bowl, combine pecans, flour, and butter. Press into a 9x13 inch pan. Bake for 25 minutes. Allow to cool.
  2. In a large bowl, beat together cream cheese and confectioners' sugar until smooth. Fold in half of the whipped topping. Spread on top of cooled crust.
  3. In a large bowl, combine milk, chocolate pudding mix, and vanilla pudding mix. Beat until thick. Pour over cream cheese layer. Top with remaining whipped topping, and sprinkle with crushed chocolate bars.
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Reviews More Reviews

Most Helpful Positive Review
Nov 24, 2005

Thank you for this EXCELLENT recipe! :-) Every Thanksgiving, we have various pies and cakes, so this year, I wanted to try something a little different. This was the perfect addition to our holiday feast. Everyone loved it!!! I've already been "ordered" to make it for Christmas, LOL! I made some minor changes: I used walnuts instead of pecans and I added a tablespoon of sugar to the crust, which I baked for only 18 minutes. Also, instead of mixing the vanilla and chocolate pudding together, I made them separately, using half the milk for each. Then I spooned dollops of pudding into the pan, alternating chocolate and vanilla. Finally I took a knife and gently swirled them together, creating a marble effect. :-)

Most Helpful Critical Review
Dec 29, 2003

I am sorry this was not one of the best recipies I have found. The teenagers were not even impressed. I ended up throwing it away.

Aug 09, 2004

We love this recipe...I do make mine with a couple of changes. I use 1 & 1/2 cups of flour, only 1/2 cup pecans (otherwise taste is too strong), and 1 stick of butter for the crust...People RAVE about my crust!! Also, be sure to use either Regular or Fat-Free Cool Whip; Don't use the light version as it doesn't remain as fluffy. Go ahead and try this. You'll probably love it!

Sep 15, 2003

This recipe now goes with me to every get together/potluck that I go to..LOL.. We love this!!.. I do a graham cracker crust instead though because thats how we like it best.. 1/2 cup of butter melted and 2 cups of graham cracker crumbs mixed in... Then pressed into a 9x13 pan.. I have even tried different kind of chocolate puddings like Chocolate Marshmallow and every time it comes out great!!! Kiki (Brampton,Ont,Canada)

Jun 24, 2006

We like this recipe. I use Pecan Sandie cookies or Sandie Shortbread cookies for the crust.

Feb 19, 2005

25 minutes is too long to bake the crust. After i burned it the first time, i tried again and baked it for about 10-15 minutes. Aside from that, it was awesome!!

Jan 12, 2009

This is my standby quick and easy dessert. I have even started making it with Splenda rather than powdered sugar, SF puddings and lite whipped topping since my brother-in-law is diabetic and I figured the rest of us could probably stand to miss out on a bit of sugar. I've kept the changes a secret though and my family gobbles it up as usual with nothing but praise!

Jul 13, 2005

Fabulous! Took another reviewer's advice and used 1/2 cup pecans and 1-1/2 cups flour for the crust. I also add a tablespoon of sugar. The crust is my favorite part of the dessert! Hubby loves it too; definitely a summer time favorite.


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  • Calories
  • 350 kcal
  • 18%
  • Carbohydrates
  • 34 g
  • 11%
  • Cholesterol
  • 32 mg
  • 11%
  • Fat
  • 22.6 g
  • 35%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 4.4 g
  • 9%
  • Sodium
  • 263 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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